Creamy Healthy Baked Potato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Enjoy this velvety, comforting baked potato soup with a healthy twist. Creamy nonfat Greek yogurt and tender cannellini beans are blended with roasted potato, onions, and garlic, all simmered in a light vegetable broth and almond milk base. Perfect for a balanced breakfast, satisfying lunch, or wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

436kcal
Protein
34.6g
Fat
6.5g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato

1/4 small Onion

1 clove Garlic

1 cup Vegetable Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

1 tbsp Fresh Chives

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven and bake the potato until tender, or use a pre-baked potato for convenience.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Dice the baked potato into cubes and add to the pot along with the vegetable broth and unsweetened almond milk.

  • 4

    Bring the mixture to a simmer, allowing the flavors to meld for about 10 minutes.

  • 5

    Stir in the cannellini beans and nonfat Greek yogurt. Blend part of the soup using an immersion blender if you prefer a creamier texture while leaving some chunks for heartiness.

  • 6

    Season the soup with salt and pepper to taste and gently heat through, being careful not to boil after adding the yogurt.

  • 7

    Garnish with finely chopped fresh chives and serve warm.

Creamy Healthy Baked Potato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Enjoy this velvety, comforting baked potato soup with a healthy twist. Creamy nonfat Greek yogurt and tender cannellini beans are blended with roasted potato, onions, and garlic, all simmered in a light vegetable broth and almond milk base. Perfect for a balanced breakfast, satisfying lunch, or wholesome dinner.

NUTRITION

436kcal
Protein
34.6g
Fat
6.5g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato

1/4 small Onion

1 clove Garlic

1 cup Vegetable Broth

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

1 tbsp Fresh Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven and bake the potato until tender, or use a pre-baked potato for convenience.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 3

    Dice the baked potato into cubes and add to the pot along with the vegetable broth and unsweetened almond milk.

  • 4

    Bring the mixture to a simmer, allowing the flavors to meld for about 10 minutes.

  • 5

    Stir in the cannellini beans and nonfat Greek yogurt. Blend part of the soup using an immersion blender if you prefer a creamier texture while leaving some chunks for heartiness.

  • 6

    Season the soup with salt and pepper to taste and gently heat through, being careful not to boil after adding the yogurt.

  • 7

    Garnish with finely chopped fresh chives and serve warm.